This weekend was a blur of pizza and christmas cookies and this cold finally caught up to me. With the fridge finally full of some healthy goods, I decided to meal prep like a mad woman! I had Korean BBQ pulled chicken cooking in the crockpot and this soup going at the same time.
Thankfully both recipes were quick and required little clean up! See full recipe below.
6 Cups Low Sodium Chicken Broth
2 Cups Water
2 Cloves Minced Garlic
1/2 Cup Chopped White Onion
1-2 Cups Savoy Spinach
1 Can White Beans (drained)
1 Package Shady Brook Farms Italian Turkey Meatballs (Pre-cooked)
1/2 Cup Farro
Spices: Dried Oregano, Dried Rosemary, Garlic Powder, Pink Himalayan Sea Salt, Black Pepper
Instructions: Start by sautéing garlic and onions in a large pot with 1 tbsp olive oil until onions are slightly translucent. Raise heat, add broth and water, and bring to a boil. Once boiling, add Farro and cook for 20 minutes. Reduce heat to a simmer and add meatballs, beans, and spices. Let simmer for about 10 more minutes and add spinach. (Add spinach sooner if you prefer spinach more wilted)